If rimming the glass, rub the lime wedge around the rim of a rocks glass. Dip the rim into a shallow plate with a mixture of coarse sea salt and smoked paprika (optional). Set glass aside.

Muddle ginger

In a cocktail shaker, add the freshly grated ginger and the agave syrup. Gently muddle (press and twist) the ginger into the syrup for about 10–15 seconds to release aromatic oils and spicy flavor. Do not over-muddle into a paste.

Add spirits and juices

Add the mezcal, reposado tequila, fresh lime juice, fresh grapefruit juice, and orange liqueur to the shaker with the muddled ginger and agave.

Bitters and salt

Add two dashes of Angostura bitters and a pinch of smoked salt into the shaker. The salt will heighten the flavors and the bitters add aromatic complexity.

Dry shake then wet shake

Secure the shaker lid and give the mixture a vigorous dry shake (no ice) for about 10 seconds to emulsify the citrus and agave with the ginger. Then add a cup of cubed ice to the shaker and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain

Double-strain the cocktail (through a Hawthorne and fine mesh strainer) into the prepared rocks glass over a single large ice sphere or a large cube to keep dilution slow and presentation clean.

Finish & garnish

Express a grapefruit twist over the drink (pinch the peel to spray oils across the surface), then drop the twist into the glass as garnish. Optionally, add an extra light pinch of smoked salt on top.

Optional Rimming

Combine the coarse sea salt and smoked paprika on a small plate. Use the lime wedge to wet the rim of the glass and then dip the rim into the spice-salt mixture until evenly coated. Allow to set while you prepare the cocktail so the rim dries slightly and holds.